A light and lovely crockpot soup! Fresh cut corn, bacon, potato, garlic, and thyme, topped with crisp bacon and chives, and pureed into creamy deliciousness!
Fresh Corn Chowder
- 4 slices bacon, diced
- 6 ears yellow corn, kernels removed (about 5-6 cups)
- 1 large russet potato, peeled and diced
- 6 slices bacon
- 1 onion, diced
- 3 cloves garlic, minced
- 4 sprigs fresh thyme leaves
- 6 cups vegetable or chicken stock
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup light or heavy cream
- 2 tbsp tablespoons chopped fresh chives or green onion
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside. (Alternately, you can cook your bacon in the oven, which I did here.)
Place corn, potato, two full bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in stock; season with salt and pepper, to taste.
Cover and cook on low heat for 7 hours or high heat for 3-4 hours. Remove bacon.
Puree with an immersion blender until desired consistency is reached. Stir in cream; season with salt and pepper, to taste.
Sprinkle with additional bacon, diced, and snipped chives or green onion, if desired. Serve immediately.
Note – I also added a bit of fresh corn for garnish, as well, just because it was pretty! This soup saves well in the fridge, covered tightly, for several days.